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| 1 1/2 Tasse | Unsifted all purpose flour |
| 1 Tasse | sugar |
| 3 Esslöffel | cocoa powder unsweetened |
| 1 Teelöffel | Baking soda |
| 1/2 Teelöffel | salt |
| 5 Esslöffel | Butter melted |
| 1 Esslöffel | white vinegar distilled |
| 1 Teelöffel | vanilla extract |
| 1 Tasse | water cold |
| 1 Tasse | Semisweet chololate minichips |
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Heat oven to 350 degrees.
Sift flour, sugar, cocoa, baking powder soda and salt into 10-by7-inch, 8 inch square or 9-inch sqaure baking pan. With your index finger, make 3 holes in flour mixture. Pur butter into 1 hole, vinegar into another and vanilla into the third hole. Pour water over all. With a fork, stir mixture until well combined.
Bake cake 25 to 35 minutes or until cake tester inserted into center of cake comes out clean.
Immediately top cake with chocolate chips and bake 2 to 3 minutes longer, just until chocolate chips soften.
With spatula, spread softened chocolate chips evenly over top of cake. Cool to room temperature and serve with ice cream if desired.
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